All things great were once simple. I started home brewing in 2008 using malt extract, a cheap five gallon pot, a kitchen stove, and a couple of plastic buckets. If you follow the slideshow above, you can see the rough progression of my brewing equipment from the early days through today. I named my home brewery operation "The Midnight Brewing Company" because I am by nature a night owl and also because in the early days I brewed almost exclusively late at night when my wife was not around to complain about the smell!
Now I brew "all grain" batches using a 10 gallon Rubbermaid cooler for a mash tun, a 5 gallon Rubbermaid cooler for a hot liquor tank, a propane burner in the garage, and a dedicated temperature-controlled chest freezer as my fermentation chamber.
I am not afraid to brew anything or tackle any new style, but my favorite beers to brew and drink are the styles that originated in England, Scotland, and Belgium. Water, malt, hops and yeast are the 4 building blocks of beer, but the yeast and what it does for the beer is easily my favorite aspect of this hobby.
My brewing philosophy centers around a relentless pursuit of brewing better and better beer. Any successes I have achieved have been because I learned to pay attention to the following four crucial aspects of brewing:
1. Sanitation 2. Pitching proper amounts of healthy, happy yeast 3. Controlling fermentation temperatures 4. Using fresh, appropriate ingredients
For more info, visit me here: https://www.facebook.com/scottsmidnightbrewingcompany